Maritime Magic: Creamy Nova Scotia Seafood Chowder

Nova Scotia seafood chowder is more than just a soup; it is a coastal tradition. Unlike its Manhattan cousin (which is tomato-based) or the thicker, flour-heavy New England variety, a true "Bluenose" chowder is defined by its rich, buttery broth, fresh Atlantic seafood, and a "brothy-but-creamy" consistency that highlights the natural sweetness of the ocean's bounty.

The Secrets to Success

The "Holy Trinity": In the Maritimes, this means heavy cream, real butter, and fresh seafood.

The Seafood: Never overcook. The residual heat of the broth should do the final work on the delicate fish and scallops.

The Rest: Like many stews, this chowder often tastes even better the next day after the flavors have "married" in the fridge.

Ingredients

The Base

Butter: 1/4 cup salted butter (plus extra for sautéing seafood if desired).

Onion: 1 large yellow onion, finely diced.

Celery: 2 stalks, finely diced.

Potatoes: 3-4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes.

Stock: 2 cups seafood stock (or bottled clam juice).

Cream: 2 cups heavy cream (35% M.F.) or half-and-half for a lighter version.

The Seafood

Haddock or Cod: 1 lb fresh fillets, cut into 1-inch chunks.

Scallops: 1/2 lb sea scallops (halved if large).

Lobster or Shrimp: 1/2 lb cooked lobster meat or raw medium shrimp (peeled/deveined).

Optional: 1 can of smoked mussels or clams for an extra depth of flavor.

Seasonings

Bay Leaf: 1 whole leaf.

Thyme: 1/2 tsp dried thyme or 1 sprig fresh.

Salt & Pepper: To taste (be generous with the white pepper if you have it).

Garnish: Fresh chives or parsley.

Instructions

Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onions and celery. Sauté until the onions are translucent but not browned (about 5-7 minutes).

Simmer the Potatoes: Add the cubed potatoes, bay leaf, and thyme to the pot. Pour in the seafood stock. Bring to a gentle boil, then reduce heat and simmer until the potatoes are fork-tender (about 10-12 minutes).

Creamy Transition: Lower the heat to medium-low. Slowly stir in the heavy cream. Allow the mixture to come back to a very gentle simmer—do not let it reach a rolling boil, or the cream may break.

Poach the Seafood: Gently fold in the white fish (haddock/cod) and raw shrimp (if using). Let them simmer for 3-4 minutes. Add the scallops and cooked lobster last, as they only need 2 minutes to warm through and firm up.

The Finishing Touch: Taste the broth. Adjust seasoning with salt and plenty of pepper. Remove the bay leaf.

Serving: Ladle into warm bowls. Garnish with fresh chives and serve with a thick slice of buttered sourdough or traditional Nova Scotia oatcakes.

Traditional Nova Scotia chowder doesn't usually use a flour roux. If you want a thicker consistency without flour, take a ladle-full of the cooked potatoes and a bit of broth, mash them into a paste (or blend them), and stir them back into the pot before adding the seafood. This adds body while keeping the flavor pure.